3 lbs. venison rump meat
1/2 cup barbecue sauce
1/4 cup Worcestershire sauce
2 tbsp lemon juice
1 tbsp spicy brown mustard
1 tbsp lemon pepper
1 tbsp honey
1 tbsp liquid smoke
1 tsp salt
1/2 tsp garlic powder
1/2 tsp old bay seasoning
1/2 tsp freshly ground pepper

1.Cut Venison into 1/4-inch-thick slices. In a large non-reactive bowl, combine all remaining ingredients and blend together. Add meat and stir well. Cover and refrigerate overnight.

2.Lay meat on foiled racks. Set oven to 150 degrees and prop oven door about 2 inches using a foil ball or an empty can. Cook-Dry the venison for 8-10 hours or until dry.

Submitted by: Logan Ladd